Refrigerator Dill Pickles

By á-10966

These are great pickles and they require no special equipment to make. They can be eaten the day after they are made and keep for about two weeks in the refrigerator. My only caution is to make sure you have enough room to store them for that length of time.

Ingredients

• 1 1/2 cups distilled white vinegar
• 1/4 to 1/3 cup granulated sugar
• 4 tsp. kosher salt
• 1 tsp. mustard seeds
• 1 tsp. coriander seeds
• 3/4 tsp. dill seeds
• 2 cups hot water
• 2 pounds kirby cucumbers, sliced 1/4-inch thick
• 3/4 cup coarsely chopped fresh dill
• 3 cloves garlic, coarsely chopped

Preparation

Step 1

1) Combine vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds in a heatproof bowl. Add hot water and stir until sugar dissolves and liquid is clear. Cool to room temperature.

2) Place cucumbers, garlic and dill in a large bowl. Toss to combine. Pour brine over all and turn to coat cucumbers. Cover them with a plate to weigh them down and keep them covered in brine. Cover bowl with plastic wrap and refrigerate overnight, stirring once or twice.

Transfer to an airtight container and store for up to two weeks. Yield: 1 quart.